White Chicken Chili is the kind of recipe that delivers big flavor with minimal effort. With a creamy broth, tender chicken, and just the right amount of spice, it’s a hearty meal that comes together quickly. Whether you’re serving it to your family or a group of friends, it’s guaranteed to hit the spot and leave everyone asking for seconds.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
White Chicken Chili is a lifesaver for those times when you need something filling and flavorful without spending hours in the kitchen. It’s the kind of dish that brings everyone together, whether it’s for a big game, a casual potluck, or just a chilly evening at home. You can make it your own with different toppings, and it’s always a hit, no matter the occasion.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make White Chicken Chili with Step-by-Step Instructions
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
You’ll find this recipe simple to make when you follow my easy steps.
Cook the Aromatics
Heat olive oil in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes.
Stir in the garlic, poblano peppers, jalapeño (if using), cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-10 minutes until the vegetables are tender and fragrant.
Simmer the Chicken
Add the chicken breasts and 4 cups of chicken broth to the pot. Season again with a pinch of salt and pepper. Partially cover the pot and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through.
Shred the Chicken and Add Creaminess
Remove the chicken from the pot and shred it using two forks. Stir the cream cheese into the broth until it’s fully melted and smooth. Return the shredded chicken to the pot.
Add Beans and Flavor
Stir in the white beans, salsa verde, and shredded cheddar cheese. Cook for 5-10 minutes, letting everything blend together as the cheese melts. Adjust the consistency with more broth if needed.
Finish and Serve
Take the pot off the heat and stir in fresh cilantro.
Serve your chili hot with your favorite toppings like avocado, sour cream, lime wedges, extra cheddar, and a sprinkle of cilantro.
Easy White Chicken Chili Recipe
Add Preferred SourceIngredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper
- 1 pound boneless skinless, chicken breasts
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese at room temperature
- 1 can white beans drained
- ½ cup salsa verde
- 1 cup cheddar cheese shredded
- ½ cup fresh cilantro chopped
Toppings:
- Avocado
- Cheddar cheese
- Sour cream
- Lime
- Cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in garlic, poblano peppers, jalapeño (if using), cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-10 minutes until the vegetables are tender and fragrant.1 cup yellow onion, 4 cloves garlic, 2 poblano peppers, 1 jalapeño, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, Salt and pepper, 2 tablespoons olive oil
- Add the chicken breasts and 4 cups of chicken broth to the pot. Season with more salt and pepper as needed. Partially cover the pot and simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked.1 pound boneless, 4-6 cups low-sodium chicken broth
- Remove the chicken and shred it using two forks. Stir the cream cheese into the broth until fully melted and smooth. Return the shredded chicken to the pot, then stir in the white beans, salsa verde, and shredded cheddar cheese. Let everything cook for an additional 5-10 minutes, ensuring the cheese is melted and the chili is heated through. If the chili is too thick, add more chicken broth until you reach the desired consistency.4 ounces cream cheese, 1 can white beans, ½ cup salsa verde, 1 cup cheddar cheese
- Remove from heat and stir in freshly chopped cilantro. Serve immediately with your favorite toppings like avocado slices, sour cream, lime wedges, or extra cheddar cheese.½ cup fresh cilantro, Avocado, Cheddar cheese, Sour cream, Lime, Cilantro
Notes
- Roast the Peppers: Roasting poblano peppers adds a smoky flavor that takes the dish up a notch.
- Spice Control: Skip the jalapeño for a milder version, or leave in the seeds for extra heat.
- Room Temp Cream Cheese: Always use softened cream cheese to avoid lumps in your chili.
- Shredding Shortcut: Use a stand mixer with a paddle attachment to shred the chicken quickly.
- Thicker Chili: Mash some of the white beans before adding to naturally thicken the chili.
- Cheese Swap: Try Monterey Jack for a gooier, creamier option instead of cheddar.
- Extra Tang: Add a splash of lime juice at the end to brighten the flavors.
- Herb Options: If cilantro isn’t your thing, substitute with fresh parsley or green onions.
Nutrition
Recipe Notes and Expert Tips
Here are my best tips for making this White Chicken Chili amazing every time:
- Roast the Peppers: Roasting poblano peppers adds a smoky flavor that takes the dish up a notch.
- Spice Control: Skip the jalapeño for a milder version, or leave in the seeds for extra heat.
- Room Temp Cream Cheese: Always use softened cream cheese to avoid lumps in your chili.
- Shredding Shortcut: Use a stand mixer with a paddle attachment to shred the chicken quickly.
- Thicker Chili: Mash some of the white beans before adding to naturally thicken the chili.
- Cheese Swap: Try Monterey Jack for a gooier, creamier option instead of cheddar.
- Extra Tang: Add a splash of lime juice at the end to brighten the flavors.
- Herb Options: If cilantro isn’t your thing, substitute with fresh parsley or green onions.
How to Store Leftover White Chicken Chili
Storing your White Chicken Chili is easy and keeps it tasting great for later. Refrigerate leftovers in an airtight container for up to 3 days. The flavors only get better as they sit, making it a perfect make-ahead meal.
If you want to freeze it, let the chili cool completely, then transfer it to a freezer-safe container or bag. It will stay fresh in the freezer for up to 3 months.
When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop over low heat. If the chili thickens during storage, just add a little chicken broth to bring it back to your preferred consistency.
What to Serve With White Chicken Chili
White Chicken Chili is a versatile dish that pairs beautifully with a variety of sides. Warm, buttery cornbread is a classic choice and soaks up all that creamy, flavorful broth. Tortilla chips are perfect for scooping, adding a satisfying crunch to every bite.
For something lighter, serve the chili with a crisp green salad or a tangy slaw to balance the richness. If you’re looking for heartier options, a side of steamed rice or quinoa works wonderfully to stretch the meal further.
And don’t forget the toppings—extra cheddar, avocado, lime wedges, and a dollop of sour cream turn this into a restaurant-worthy spread.
More Easy Recipes for You to Try at Home
I’ve got plenty of simple and delicious recipes that your family will love!
- Easy Chicken Noodle Casserole
- Baked Beef Tacos
- Turkey Sliders
- Chicken and Broccoli Stir Fry
- Ravioli Casserole
